A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces

Abstract

Abstract Due to the importance of the production of functional and nutraceutical foods with high added value, Shekartighal was used to develop ready‐made functional mayonnaise‐type sauces and evaluate their physicochemical, sensory, and antioxidant properties over 60 days of storage. Shekartighal had, on average, 76.85% carbohydrate, 9.24% protein, 4.91% fat, 1.74% ash, 7.26% moisture, 20.38 mgGAE/g total phenol content, 14.31 μM ferrous sulphate/g, and 145.12 μg/mL antioxidant activity. The results indicated that Shekartighal had high water absorption capacity (408.01%) and emulsion stability (91.83%). Following the textural and sensorial study, the product that stood out as the best performer was the sauce containing 3% Shekartighal. Consequently, this product was selected for further evaluation, where its physicochemical and antioxidant properties were assessed for a 60‐day duration under refrigerated storage (4°C). The formulation with 3% Shekartighal presented significantly more phenolic content and antioxidant properties than the control. During the 60‐day refrigerated storage (4°C) period, the physicochemical and antioxidant parameters of the enriched sauce remained stable. The addition of Shekartighal to the sauce significantly improved its nutritional quality, and the sauce enriched with 3% Shekartighal demonstrated the most favorable characteristics among the different concentrations tested. Overall, these findings suggest that Shekartighal could be utilized as a natural ingredient to create a functional sauce with notable antioxidant and nutritional properties.

Keywords

• antioxidant
• enrichment
• functional food
• mayonnaise‐type sauce
• Shekartighal